Waffle cakes are a big trend but their of the moment status isn’t why we like them. We love them because, well, just look at that thing. If you ask me, it’s a work of breakfast beauty. You can easily go down a rabbit hole of food sites to find waffle cake recipes that feature just about any kind of filling you can imagine from buttercream and whipped cream to mascarpone whips and chocolate ganache. And I’ve seen them for nearly every meal/occasion like brunch, dessert, birthdays and holidays. But if you’re a family or a time-pressed entertainer their cool status doesn’t mean a thing because they’re your life vest to an impressive and easy meal.
Photo by Ashley van der Laan
This waffle cake features not only a fragrant and sweetened mix of Greek yogurt but the strawberry and rhubarb sauce I live on all summer. I make a big batch every week and use it in my morning yogurt, on pancakes and, yes, waffles. It’s highly addictive. At the end of last summer, when I no longer had rhubarb at my fingertips, I missed it with the same intensity as the wrinkle-free complexion I had in my 20s. I like to make the waffles in advance since you need them cool to create the cake, and then this whole deal is just an assembly job. Your family or guests with be uber impressed. And full. Holy heavens, it’s super filling; getting you ready for a long day of summer activities.
- For the waffles:
- 2 1/2 cups spelt flour
- 3 tsps baking powder
- 1 tsp salt
- 1 cup milk
- 3/4 cup buttermilk
- 2 eggs, at room temperature
- 2 Tbsp vegetable oil
- 2 Tbsps maple syrup
- Preheat your waffle iron.
- In a large mixing bowl, whisk flour, baking powder and salt. Stir in milk, buttermilk, eggs, oil and maple syrup.
- Coat waffle iron with oil or nonstick spray; repeat between batches. Follow the waffle iron’s instructions for cooking. Cool waffles completely before assembling the cake.
- To assemble:
- 4 cups strawberries, hulled and quartered
- 2 cups rhubarb, leaves removed and stalks washed and sliced
- 1/2 cup sugar
- 4 cups Greek style yogurt
- 1/3 cup honey
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- pinch salt
- 1/4 cup fresh blueberries
- maple syrup for serving
Combine 2 cups of the strawberries, rhubarb and sugar in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat.
Place berries into blender and whiz until smooth. Pour sauce through a fine-mesh sieve to remove strawberry seeds. Store sauce in an airtight preserve's glass jar.
Meanwhile, in a mixing bowl, stir the yogurt, honey, vanilla extract, zest and salt. Set aside.
Once waffles are cooled, place one on a serving dish, slather with about 3/4 cup yogurt, then spoon strawberry rhubarb sauces on top and arrange 1/2 cup of the remaining berries on top. Repeat one more times and then spoon the remaining yogurt in the center of the top waffle, drizzle with a bit of sauce and add remaining strawberries as well as the blueberries.
The post Breakfast Waffle Cake with Yogurt and Strawberry Rhubard Sauce appeared first on Sweet Potato Chronicles.